Spaghetti Squash Au Gratin

Keto spaghetti squash au gratin is the new side dish you never knew you needed until now. I promise you this is a really great tasting substitute for cheesy potatoes, hash brown casserole, etc., and without all the starchy carbs!

INGREDIENTS

1.5 to 2 lb spaghetti squash
2 cloves garlic crushed (optional)
1 tablespoon parsley
1 small onion
1 ½ cups heavy cream (or sour cream)
2 cups sharp Cheddar
¼ cup Parmesan cheese, grated
Salt & pepper to taste

DIRECTIONS

Preheat the oven to 400F.

Prepare your spaghetti squash:

Microwave method:
Score the spaghetti squash lengthwise with a very sharp knife. Place the spaghetti squash in a microwave-safe dish and microwave on HIGH power 10-15 minutes. Remove and let sit until cool enough to handle. Slice following the score line you created. Your squash should open easily.

Oven method:
If you’re able to cut it, do so with a long sharp knife, lengthwise. Scoop out the seeds and rub with olive oil.

Place cut-side down on a baking sheet linked with foil or parchment, and roast 30-40 minutes or until you can pierce the squash easily from the outside with a knife.

Heat (or reduce) oven to 350F

While squash is cooking, grease a medium glass baking dish with olive oil.

Cut the onion into thin slices, mince the garlic, and grate the cheeses.

Once the squash is cool enough to handle, use a fork to pull strands of the squash flesh out and place them into a mixing bowl until you have removed all the strands.

To the bowl, add the cut onions & garlic, sour cream/heavy cream, cheddar, and Parmesan cheese. Combine well. Place the mixture into a glass baking dish and bake 20-25 minutes or until bubbly and golden brown on top.

Let cool 10 minutes before serving.